Delegations are the branches that identify the essence of SCWC.
Their activities will mark the future of the movement.

Science and Cooking World Congress Barcelona-Parma

President Davide Cassi

• Proposal for the creation of ‘SCWC LABS’ from the Parma Delegation
• Special Issue of Scientific Gastronomy en la revista Foods

Science and Cooking World Congress Barcelona-Buenos Aires

President Marianna Koppmann

• Collaboration for the Culinary Chemistry Course and also the Safety and Hygiene Course from the IAG Platform.

SCWC Barcelona- Buenos Aires Subdelegation Ushuaia

President Lino Adillón

• Sustainability in Patagonia (Ushuaia).

Science and Cooking World Congress Barcelona-California

President Harold Mc Gee

• Writer specialized in gastronomy and food chemistry.
• Author of On Food and Cooking: The Science and Lore of the Kitchen, published in 1984.

Science and Cooking World Congress Barcelona-Amazonía

President Elisangela Valle 

• Cook, researcher and businesswoman.

Science and Cooking World Congress Barcelona-La Habana

President Maria Esther Abreu Rojas

• Organization of activities with the title: “The contribution of the Science and Cooking World Congress Barcelona-Havana in the training of Cuban chefs.”
• Round table of empirical chefs or more conservative chefs. Application proposals for each group and joint ones are being worked on. Territory and sensory aspects will also be analyzed.

Science and Cooking World Congress Barcelona-Galapagos (Ecuador)

President Luciana Bianchi

• Sustainability kitchen projects with the collaboration of SCWC. Zero Waste – a scientific approach – the MUYU revolution and how to integrate science and scientific education to achieve sustainable and creative cuisine in a region of product scarcity and prohibitions due to environmental regulations – gastronomic research within a national park, a natural heritage of humanity. Presentation of a report on discarded products signed by Luciana Bianchi and Pere Castells.
• Creation of a collection of applied science and gastronomy booklets – part of the “Young Scientist” project, an initiative of SCWC and Galapagos Foundation.
• “Science and Cooking Galapagos” Library and Laboratory Project with the support of SCWC.
• Presentation of the first phase of the construction of the first PANCS (Non-Conventional Edible Plants) catalog of the Galapagos Islands – a project of the Galapagos Foundation, MUYU, Pere Castells and Luciana Bianchi.

Science and Cooking World Congress Barcelona-Harvard.

 Presidents  David Weitz & Pia Sorensen

• Participation in the Harvard 2021 course and joint activities

Science and Cooking World Congress Barcelona-Bangkok

President Gagan Anand

Science and Cooking World Congress Barcelona-Chile

President Heinz Wuth

• Extensive collaboration with CURSO ON LINE CIENCIA Y COCINA 
• Professional chef, expert in Scientific Gastronomy. Disseminator of knowledge of science and cooking through seminars, conferences and social networks at @soycienciaycocina

Science and Cooking World Congress Barcelona-Brasil

President Denise Araujo

• Journalist specialized in communication, gastronomy, events and tourism.
• Chef specialized in Brazilian and Amazonian cuisine.
• Indigenous food culture researcher.
• Gastronomic events producer
• Lecturer on ingredients of indigenous and Amazonian culture
• Honorary member and president of the Brazilian Delegation of the World Congress of Science and Cooking project.

• Subdelegation of Rio Grande do Sul – Dr. Marcelo Sulzbacher – researcher and educator, specialist in the study of edible fungi in Brazil.
• Subdelegation of Mato Grosso do Sul – Chef Paulo Coelho Machado – writer and researcher. Founder of the Paulo Machado Institute and leader of the FoodSafaris expeditions.
• Subdelegation of Pará – Joanna Martins – researcher in food and Amazonian food culture, specialized in cassava and its by-products. Paulo Martins Institute.
• Subdelegation of Amazonas – Chef Elisângela Valle – gastroscientist, consultant, and professor of restaurant management techniques and culinary science. Entrepreneur behind a network of restaurants in Manaus – Amazonas.

Science and Cooking World Congress Barcelona-Madagascar

President Lucia Ranja

• Projects to enhance sustainability around vanilla plantations

Science and Cooking World Congress Barcelona-Montreal

President François Chartier

• Biodiversity & Sustainability Molecular Analysis. Multidisciplinary Inclusive and Creative R & D Aromas Lab.

Science and Cooking World Congress Barcelona-Türkiye

President Aylin Öney Tan

Science and Cooking World Congress Barcelona-Guatemala

       President María Nieves Pivaral Donis

•     Director of Gastronomy at Universidad del Istmo / Master in Restaurant Pastry and Sweet Cuisine.

Science and Cooking World Congress Barcelona-México

President Eduardo Rukos

• Director and founding partner of AESSA
• Director of K’u’uk Research.

Science and Cooking World Congress Barcelona-Costa Rica

President María Alejandra Brenes Gutiérrez

• Costa Rican psychologist specialized in neuromarketing and consumer psychology, she is a collaborating researcher at CIEADEG-TEC and CIG México in an academic and consulting alliance.
• Founder of Gastronomy Research, a gastronomic research and documentation community in Latin America.

Science and Cooking World Congress Barcelona-Bolivia

President  Marsia Taha

• Co-founder of Sabores Silvestres, a project that seeks to rescue and value the vast biodiversity of Bolivia through its local products.
• Chef and culinary researcher presents her new gastronomic project – ARAMI – which unites cooking, conservation, research and the protection of the food culture of her country.
• In 2024, she wins the award for best Latin American chef by World’s 50 Best.

Science and Cooking World Congress Barcelona-Japan

President Ninomiya Kumiko

• Biochemist and umami specialist.
• Director of the Umami Information Center, where she conducts research and educates on how umami can enhance foods, both in terms of flavor and nutrition.

Science and Cooking World Congress Barcelona-Perú

President Alejandra Ratti

• Biochemist with a specialization in biotechnology who has played a key role at the intersection of science and cooking.
• Professor at the University of Engineering and Technology (UTEC) in Lima, where she coordinates the internationally recognized Science and Cooking course.

Science and Cooking World Congress Barcelona-Colombia

President Diego Panesso

• Chef specialized in contemporary haute cuisine.
• Winner of 7 “La Barra” awards as best chef.

Science and Cooking World Congress Barcelona-France

President Jean-Christophe Sakdavong

• Full professor at the University of Toulouse Jean Jaurès
• Researcher in the CLLE laboratory.

Science and Cooking World Congress Barcelona-Taiwan/China

President Daniel Li

Science and Cooking World Congress Barcelona-Egypt

Presidente Hussein Ezzo

• Graduated from Glion, one of the world’s finest Swiss hospitality management schools, which boasts a Michelin-starred restaurant with 18 points by Gault & Millau and a member of Relais & Châteaux.
• He has spent the past few years managing and initiating several F&B and gastronomy projects focused on Egyptian cuisine.
• He has worked with Chef Mostafa Seif on redefining Egyptian cuisine for events. Then, they both worked at Khufu’s restaurant, which became No.5 on MENA’s 50 Best Restaurants list and LA LISTE’s Hidden Gem award winner.
• He also worked with Al Moudira Hotel in Luxor which became the first and only Relais & Châteaux member in Egypt and No.14 on The World’s 50 Greatest Hotels by The Telegraph.

Science and Cooking World Congress Barcelona-United Kingdom

President Belén Aloisi

• She has worked in culinary consulting, bringing flavors from her native Argentina to international environments, such as London. She is committed to combining traditional techniques and modern approaches in pastry, contributing to culinary innovation.

Science and Cooking World Congress Barcelona-Panamá

President Mario Castrellón

• Chef, researcher, and owner of Maito,
• He leads the multidisciplinary gastronomic movement “Chombasia”, exploring the Afro and Asian flavors that are the cultural roots of Panama.
• The Más Bien Foundation, created by his initiative, promotes integral development and social inclusion in Panama through various gastronomic projects.

Science and Cooking World Congress Barcelona-Portugal

José Pestana (Professor of chemistry and food technology),

Nelson Félix (Chef and Professor of innovation and development of new products and consultant)

Carlos Brandão (Professor of food microbiology and food safety in restaurants).